Peanut butter cookies around the world
321 peanut butter cookie recipes in 4 languages: English 268, French 33, German 11 and Dutch 9. Each is reduced to grams per 100 g of flour, the same as everywhere in the lab, so a French page and an American one line up. English, the largest group, is the one the others are compared with.
The language is the page's, not the cook's country: a French page may be from Quebec, a Portuguese one from Brazil, a Dutch one from Belgium. Each language's lines are read in its own words and units, and a recipe that gives “a pinch” of salt counts a pinch.
Also in the lab, too few to compare (under 8 recipes): Italian 3, Portuguese 1 and Spanish 1.
Where they part from English
The clearest differences for each language, medians per 100 g of flour. Only differences large enough to matter and unlikely to be chance are listed (how below).
- French 33 recipesFrench recipes use 48% less butter than English ones (33% against 64% of the flour weight) and 31% less sugar (77% against 112%); most use no salt (60%, against 10% of English recipes).
- German 11 recipesGerman recipes use 28% less sugar than English ones (80% against 112% of the flour weight).
- Dutch 9 recipesDutch recipes use under a third as much salt as English ones (0.2% against 1% of the flour weight).
Every ingredient, language by language
Grams per 100 g of flour. One row a language, largest first.
middle half, and the median (the number at right; when most use none, the share that uses any)middle half of every recipesmall number after a name: recipes
The typical batch in each language
The median of each language's recipes for every ingredient, scaled to 190 g of flour. No single recipe is exactly this. Under each, the recipe nearest its language's medians.
English268
- Flour
- 190 g
- Peanut butter
- 175 g
- Butter
- 120 g
- Sugar
- 215 g
- Egg
- 55 g
- Leavening
- 5 g
- Salt
- 2 g
French33
- Flour
- 190 g
- Peanut butter
- 145 g
- Butter
- 65 g
- Sugar
- 145 g
- Egg
- 60 g
- Leavening
- 5 g
- Salt
- none
German11
- Flour
- 190 g
- Peanut butter
- 150 g
- Butter
- 115 g
- Sugar
- 150 g
- Egg
- 48 g
- Leavening
- 3.5 g
- Salt
- 1 g
Dutch9
- Flour
- 190 g
- Peanut butter
- 120 g
- Butter
- 75 g
- Sugar
- 150 g
- Egg
- 42 g
- Leavening
- 4 g
- Salt
- 0.5 g
The medians and middle halves as a table
| Language | Peanut butter | Butter | Sugar | Egg | Leavening | Salt |
|---|---|---|---|---|---|---|
| English 268 | 92%74% to 130% | 64%55% to 73% | 112%96% to 134% | 30%25% to 32% | 2.5%1.8% to 3.4% | 1%0.7% to 1.5% |
| French 33 | 75%41% to 100% | 33%23% to 50% | 77%67% to 100% | 32%23% to 33% | 2.6%1.7% to 3.7% | 0%0% to 0.2% |
| German 11 | 80%68% to 103% | 60%50% to 68% | 80%56% to 95% | 25%20% to 31% | 1.8%0.8% to 2.2% | 0.6%0.3% to 1.3% |
| Dutch 9 | 63%40% to 133% | 41%40% to 67% | 80%56% to 106% | 22%19% to 40% | 2%1.7% to 3.7% | 0.2%0.1% to 0.2% |
How the comparison works
A language gets a row with at least 8 recipes. Each is compared with the English recipes on every ingredient, and a difference is listed only when it clears two bars: the medians sit at least a third of the middle half of all recipes apart (about half a standard deviation, a medium effect), and a rank test puts the gap at 3 standard errors or more, so a language with few recipes needs a large difference. For an ingredient many recipes skip, the share using none counts too: at least 25 points apart, at the same 3 standard errors.
Every ingredient is tested for every language, a few dozen tests per lab, which is why the bar is higher than the usual two standard errors. Salt is listed last when it differs: many recipes give it as a pinch or leave it to taste. Shares and “more than” percentages are rounded down, so none is an overstatement.
These are what recipe writers in each language do, not rules of each country's cooking. A language with 8 to 20 recipes may come mostly from a few sites; each recipe page names its source.